FResh haggis...

[Downunder Kilt]

My father in law recently informed me that he could get me sheep's stomach, suet, heart, lungs(!), etc. if I wanted to make haggis. I would, but being a bit of a novice, I'm not sure if it's something to tackle without some guidance.

If anybody has any good recipes or advice, I'm all ears.

Here you go a whole site on Scottish cooking, have fun and make some yummy goodies
http://www.fife.50megs.com/haggis.htm

[sydnie7]

My father in law recently informed me that he could get me sheep's stomach, suet, heart, lungs(!), etc. if I wanted to make haggis. I would, but being a bit of a novice, I'm not sure if it's something to tackle without some guidance.

If anybody has any good recipes or advice, I'm all ears.

I think ears are the only things that don't go in?

[llyd]

haggis is basically a cooked sausage tempered with oats...simmer your organ meats until done, reserve the broth, grind your gnasty bits through a coarse plate, add spices according to your recipe (I just sort of made mine up..been making sausage awhile..) then grind through a fine plate and mix well. heat the broth in a pan, might have to add some water, add oats, and the meat and a finely minced onion to the whole hot mess, and heat through until the liquid is absorbed, pack this into impermeable casings and simmer in a water bath until a temp of 170 degrees F is achieved...can be vac packed and frozen, but is best used fresh.
really, I believe to freeze this stuff, you ought to make the meat mixture and omit the oat meal...then make a pan of oats and mix in the meat...would likely work better.

[Cygnus]

Thanks, all, for the links and tips!

...I believe to freeze this stuff, you ought to make the meat mixture and omit the oat meal...then make a pan of oats and mix in the meat...would likely work better.

Part of the reason I'd like to make my own is a bad experience with a frozen haggis. I may just give it a shot this weekend. Thanks again!

[creagdhubh]

Kyle, my far better half, Judi, will also be cooking up the neeps and tatties, and came up with the idea of a cranachan for dessert after seeing one being made on a TV cooking show last week. Sounds like we will both be having fine fare at the end of the week. Cheers

Quite right, mate! I am looking forward to it, as I am sure you are too. Enjoy!

Slainte mhath,

[piperdbh]

Is haggis better or worse the day after it's cooked? I remember meatloaf being better the second day, and it seems possible that haggis would be better if left to "age" overnight.

[creagdhubh]

Is haggis better or worse the day after it's cooked? I remember meatloaf being better the second day, and it seems possible that haggis would be better if left to "age" overnight.

Great question. In my opinion, haggis is slightly better the day after. I like to warm it up just a wee bit and have it with a fried egg on toast the morning after Burns Night. I may also spread small amounts of haggis on Highland oatcakes, or digestives and wash it down with Irn-Bru. The latter tends to work wonders on my aching head.

Slainte,

[Old Hippie]

Is haggis better or worse the day after it's cooked? I remember meatloaf being better the second day, and it seems possible that haggis would be better if left to "age" overnight.

If you buy a haggis from a local shop, then chances are the flavours have had a bit of time to meld before you cook it. If you make your own, then you'll notice the "second day" effect a little more because you actually cooked it on the first day. ;) For what it's worth, among my haggis recipes (yes, I have several) is a vegan haggis. I use a vegan "meatless meat" and of course onions, a little mace, and lots of black pepper. If a true-blue-tartan haggis snob tasted it (Old Hippie raises his hand...) they'd know it wasn't "legit." If you gave some to somebody whose only knowledge of haggis is "It's got guts in it, eh?" they'd be able to say they'd "had haggis."

I like to make that version a few times a year when I've got a little time and want something different for dinner. I don't stuff it; it's "bowl haggis" and it's pressure-cooked for 30 minutes. Since the fat's not going to boil out, use about half what you'd use in a normal haggis recipe. I'm not a strict vegetarian, but I tend to eat low on the food chain.

I have lamb bits this year so that's what I'll use. I'll get another dose of haggis at Burns Night (where I'm honoured to give the Address and Toast to Immortal Memory).

If the haggis is good and firm when it's cold you can make sandwiches out of the leftovers. If it's crumbly fry it up and serve with potatoes. Put some in a baking dish, make little depressions in the top, crack in eggs and make haggis hash. Bake it in a pastry crust for haggis pasties, or coat it in fish batter and make deep-fried haggis. The possibilities are limitless. Just watch drinking whisky with your breakfast haggis! HOOOOOaaaaahhhhh...